Thai Curry Chicken

Ingredients for 4 servings:

• 2 tbsp Thai curry paste, red
• 2 cans of coconut milk
• 500 g chicken
• 2 carrots
• 2 red bell peppers
• 1 zucchini
• 2 onions, red
• 1 bunch of spring onions
• 1 jar bamboo shoot(s)
• 1 stalk of lemongrass
• 4 kaffir lime leaves, frozen
• 200 g basmati rice
• some soy sauce
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Chicken with red curry

Cut the bell peppers, carrots, and zucchini into thin strips, the spring onions into thin rings, and the onions into large pieces. Wash the chicken, pat dry, cut into thin slices, and marinate briefly in a little soy sauce. Use the back of a knife to pierce the lemongrass stalks. Tear open the kaffir lime leaves on both sides to release the aromas. Heat the rice briefly in the oil until it crackles, stir, add twice the amount of water as rice, and cover and let the rice simmer on low heat for 20-30 minutes. In the meantime, heat a wok or large frying pan and add the coconut fat that has settled at the top of the can of coconut milk. Please do not shake the cans beforehand. Add about 2 tablespoons of the Thai curry paste to the fat, if desired, and stir until the paste dissolves in the fat and thickens slightly. Depending on your preference, you can use more or less of the paste. Add the remaining coconut milk. Add the vegetables, meat, drained bamboo shoots, lemongrass, and kaffir lime leaves, and stir well. Cook over medium heat until the vegetables are tender and the meat is cooked through. Remove the kaffir lime leaves and lemongrass and serve the Thai curry with the cooked rice.